Fermelanta, Inc.’s Post

2024 is the year for alternative proteins. In a recent article, The Straits Times outlines how the alternative protein sector is gaining significant traction, especially here in #Singapore. A series of events, product launches and start-up debuts in the sector have been lined up for us to look forward to this year.   In particular, the article also highlights the anticipation for the continued momentum of the precision fermentation sector in #Singapore, in line with the growth of new facilities being set up here.   This spells exciting news for Team ScaleUp Bio as our Fermentation Joint Lab – jointly developed and operated by A*STAR Singapore Institute of Food and Biotechnology Innovation (SIFBI) – is already welcoming customers, and our food-grade commercial production fermentation facility in Tuas, Singapore, is set to be fully operational early this year.   With these, we are gearing up to bring a uniquely holistic value proposition of facilities, scientific and technical expertise, blue-chip business advisory and other support services, to enable aspiring global food tech start-ups to play an important role in the upcoming food revolution.   You can read the full article here [subscription paywall may apply]: https://lnkd.in/gj52NECc   And if you are an aspiring food tech start-up looking to ScaleUp for success, please reach out to us today at hello@scaleupbio.com #precisionfermentation #futurefood #asiapacific #adm #nurasa #temasek #innovation #growth #singapore

𝐒𝐂𝐌 𝐫𝐞𝐬𝐞𝐚𝐫𝐜𝐡 𝐭𝐞𝐚𝐦𝐬 𝐜𝐞𝐥𝐞𝐛𝐫𝐚𝐭𝐞 𝐬𝐮𝐜𝐜𝐞𝐬𝐬 𝐰𝐢𝐭𝐡 𝐆𝐨𝐥𝐝 𝐚𝐧𝐝 𝐒𝐢𝐥𝐯𝐞𝐫 𝐌𝐞𝐝𝐚𝐥𝐬 𝐚𝐭 𝐭𝐡𝐞 4𝐭𝐡 𝐀𝐬𝐢𝐚 𝐄𝐱𝐡𝐢𝐛𝐢𝐭𝐢𝐨𝐧 𝐨𝐟 𝐈𝐧𝐧𝐨𝐯𝐚𝐭𝐢𝐨𝐧𝐬 𝐚𝐧𝐝 𝐈𝐧𝐯𝐞𝐧𝐭𝐢𝐨𝐧𝐬 𝐇𝐨𝐧𝐠 𝐊𝐨𝐧𝐠 The research teams led by Professor Yu Zhiling and Dr. Xu Jun, Assistant Professor, from the Teaching and Research Division received recognition for their projects at the 4th Asia Exhibition of Innovations and Inventions Hong Kong held from 5 to 6 December. 𝐆𝐨𝐥𝐝 𝐌𝐞𝐝𝐚𝐥 🥇  “𝐓𝐫𝐲𝐩𝐭𝐨𝐩𝐡𝐚𝐧 𝐬𝐮𝐥𝐟𝐨𝐧𝐚𝐭𝐞: 𝐚 𝐧𝐞𝐰 𝐜𝐡𝐞𝐦𝐢𝐜𝐚𝐥 𝐦𝐚𝐫𝐤𝐞𝐫 𝐟𝐨𝐫 𝐚𝐜𝐜𝐮𝐫𝐚𝐭𝐞 𝐚𝐧𝐝 𝐞𝐟𝐟𝐢𝐜𝐢𝐞𝐧𝐭 𝐢𝐧𝐬𝐩𝐞𝐜𝐭𝐢𝐨𝐧 𝐨𝐟 𝐬𝐮𝐥𝐟𝐮𝐫-𝐭𝐫𝐞𝐚𝐭𝐞𝐝 𝐟𝐨𝐨𝐝 𝐩𝐫𝐨𝐝𝐮𝐜𝐭𝐬”, 𝐛𝐲 𝐃𝐫. 𝐗𝐮 𝐉𝐮𝐧 This is a groundbreaking method for inspecting sulfur-treated food and Chinese herbal medicinal products using a new chemical marker, tryptophan sulfonate. This method is more accurate, rapid, and efficient for large sample quantities compared to current testing methods, significantly improving food safety and quality assurance, offering a robust tool for the industry. 𝐒𝐢𝐥𝐯𝐞𝐫 𝐌𝐞𝐝𝐚𝐥 🥈 “𝐀 𝐂𝐨𝐦𝐩𝐨𝐬𝐢𝐭𝐢𝐨𝐧 𝐟𝐨𝐫 𝐓𝐫𝐞𝐚𝐭𝐢𝐧𝐠 𝐑𝐡𝐞𝐮𝐦𝐚𝐭𝐨𝐢𝐝 𝐀𝐫𝐭𝐡𝐫𝐢𝐭𝐢𝐬”, 𝐛𝐲 𝐏𝐫𝐨𝐟𝐞𝐬𝐬𝐨𝐫 𝐘𝐔 𝐙𝐡𝐢𝐥𝐢𝐧𝐠 This invention is a unique combination of luteolin and scoparone designed to provide effective anti-arthritic effects with reduced side effects, offering a safer alternative for patients. The School proudly celebrates the achievements of our research teams. Their findings possess significant potential for commercialisation, providing impactful solutions to public health challenges. Knowledge Transfer Office (KTO), HKBU #HKBU #HKBUSCM #SCM #SchoolofChineseMedicine #HKBUResearch #HKBUKT #KnowledgeTransfer #Commericialisation #AEII

𝗦𝗼𝘂𝘁𝗵 𝗞𝗼𝗿𝗲𝗮 𝗶𝘀 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗶𝗻𝗴 𝗿𝗮𝗽𝗶𝗱 𝗴𝗿𝗼𝘄𝘁𝗵 𝘄𝗶𝘁𝗵 𝗮𝗻 𝗶𝗻𝗰𝗿𝗲𝗮𝘀𝗶𝗻𝗴𝗹𝘆 𝘁𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝗶𝗰𝗮𝗹 𝗲𝗰𝗼𝗻𝗼𝗺𝘆, prioritizing sectors like semiconductors, biotechnology, and the future of mobility. 🌱 But did you know its unique consumer culture blends traditional products with global trends? This makes the South Korean market a strategic opportunity for Portuguese exporters, especially in agri-food. 🍷 🍇 Wine, in particular, could be a winning bet for Portugal! As demand for quality international products rises, Portuguese wines have the potential to stand out and succeed. 🌏 Time to explore new markets and take advantage of South Korea’s dynamic economy! 🔗 Learn more in the September issue of portugalglobal magazine: https://bit.ly/3TwwxiP #SouthKorea #PortugueseExporters #AgriFood #WineExport #GlobalMarkets #EmergingOpportunities #Semiconductors #Biotechnology #FutureOfMobility #TraditionMeetsInnovation

Food Innovation in Baia Mare : Students Develop New Functional Products Exciting developments in Romania! Students from the Technical University of Cluj Napoca are at the forefront of food innovation, creating new functional products using green algae, red algae, and fish proteins. As part of the NOVAFOODIES project, the Department of Chemistry and Biology at the North University Center of Baia Mare is leading the charge. Master's students and specialists are hard at work developing bread, hamburgers, French fries, liver pâté, energy bars, and smoothies enriched with these valuable ingredients. Sensory analysis is currently underway to determine consumer preferences and market potential. This project showcases the potential of algae and fish proteins as sustainable and nutritious food sources. We're eager to see the final products and their impact on the market! More : https://lnkd.in/eVR8aB_Y #foodinnovation #algae #fishprotein #sustainablefood #Romania #foodscience #productdevelopment #universityresearch

Building partnerships is key to scientific success. We are excited to be starting collaborations with A*STAR Singapore Institute of Food and Biotechnology Innovation (SIFBI) to better understand differences in the chemical senses across cultures and continents!

If I told you won't have to choose between sugar and protein pretty soon, would I make your Friday? The big news definitely made mine: Lithuanian entrepreneur and scientist Danas Tvarijonavicius is launching an extraordinary project: a €44M investment into Europe’s first brazein production facility Pentasweet — the only one in Europe and the second in the world! 🌍 Brazein, a remarkable sweet protein derived from the tropical Pentadiplandra brazzeana plant, is 1,500 times sweeter than sugar 🍭🍬 The fully automated facility, set to rise in Vilnius Innovation Industrial Park, will: 👩🔬👨🔬 Employ up to 35 highly skilled professionals 🥗 Produce ultra-high-purity brazein for food applications 📊 Be operating by mid 2027 This ambitious project i sets the stage for cutting-edge precision fermentation technology — an area where global food leaders have been innovating for decades. With the world seeking natural and healthier sugar alternatives, sweet proteins like brazein are emerging as the future of healthy sweetness. And Lithuania is nicely stepping into this transformative landscape 🚀🇱🇹 How sweet is that?❤️ #FoodTech #Innovation #Brazein #Lithuania

凉- 𝗜𝘀 𝘁𝗵𝗲 𝗖𝗵𝗶𝗻𝗲𝘀𝗲 𝗰𝗼𝗻𝗰𝗲𝗽𝘁 𝗼𝗳 '𝗹𝗶𝗮𝗻𝗴' 𝗼𝗿 '𝗰𝗼𝗼𝗹𝗶𝗻𝗴' 𝘁𝗶𝗲𝗱 𝘁𝗼 𝗴𝘂𝘁 𝗶𝗻𝗳𝗹𝗮𝗺𝗺𝗮𝘁𝗶𝗼𝗻? 🍵 At AMILI we are big believers in the importance of the right foods in promoting health and preventing diseases. Thus we were delighted to have Kai Yee Toh share her research into chrysanthemum tea with licorice. In this pilot study, we found that #chrysanthemum tea with licorice drunk daily for 6 weeks reduced gut inflammation as measured by stool calprotectin scores and also effected positive changes in the #gutmicrobiome, especially in those with baseline higher #calprotectin levels. 🌼 Taking a step back, we believe there is so much potential in rediscovering ancient wisdoms using modern scientific tools to determine the health effects of traditional foods. Hence, much of our work has been focused on supporting food brands to understand the health effects of their foods including the effects on the microbiome and opportunities to improve the foods' health benefiting properties. 🇸🇬 For Singapore #sme, we are privileged to have grant funding support from Enterprise Singapore to defray costs borne by the companies. Gwendoline Tan Angie Lim Shiang Chiet TAN Chun Wie Chong Tzi Shin Toh Jacky Dwiyanto, Ph.D. Harsh Rajpal Janet Kim Jolynn Swee Renyou Gan Germaine Yong Shreya Nair Summer Song Monash University Malaysia #foodasmedicine #guthealth #inflammation

why chrysanthemum tea is good for you

👀 Green Queen Media recaps the reasons behind The Good Food Institute's (GFI) newest office in Japan and The Good Food Institute Japan plan to accelerate global alt protein innovation! 🌱 🗾 Japan “has the ability to invest significant resources into the fundamental R&D necessary to become a world leader in alternative proteins,” says GFI Japan interim director Kimiko Hong-Mitsui. 🏆 Through a “combination of public funding potential, a world-class research ecosystem, and the ability to scale manufacturing to a global level,” Japan is “an ideal location for GFI to focus its efforts.” Among GFI Japan’s top strategic priorities are: 💵 identifying opportunities for public funding for R&D and commercialisation of alternative proteins ⚖️ supporting the development of a domestic regulatory pathway for cultivated meat 🤝 bridging the connection between local and international companies in the space 📚 Additionally, GFI Japan has already begun to provide translations of relevant GFI resources to help start the conversations between alt protein Japanese research institutions and scientists globally:  https://lnkd.in/gzb4xTcu More 👉 https://lnkd.in/eZBJVn2M Japanese-language news coverage 👉 https://lnkd.in/ggbfRfRw Sam Lawrence Bruce Friedrich Megumi Avigail Yoshitomi UMAMI UNITED IntegriCulture Yuki Hanyu Japan Association for Cellular Agriculture (JACA) 細胞農業研究機構 📷: Forsea

𝐂𝐨𝐧𝐭𝐢𝐧𝐮𝐢𝐧𝐠 𝐎𝐮𝐫 𝐂𝐨𝐥𝐥𝐚𝐛𝐨𝐫𝐚𝐭𝐢𝐨𝐧 𝐰𝐢𝐭𝐡 𝐊𝐮𝐭𝐚𝐬 𝐆𝐫𝐨𝐮𝐩 Next week, members of Phytome Life Sciences leadership team, including Dr Sebastian Vaughan and Nigel Gale, PhD, will be heading to Turkey to strengthen our collaboration with the Kutas Group. As global leaders in high-quality Mediterranean herbs like saffron and oregano, Kutas plays a pivotal role in helping us address technical challenges in the controlled-environment cultivation of high-value crops and bioactive extracts. This partnership is crucial to achieving our shared mission of advancing sustainable, high-quality solutions for the pharmaceutical, food, and cosmetics industries. At Phytome, we firmly believe that innovation cannot be achieved in isolation. It is only through close collaboration with visionary partners like Kutas that we can drive lasting impact. Together, we are transforming the future of botanical science. #BotanicalInnovation #CollaborativeGrowth #SustainableAgriculture